How to make
Sift the flour into a bowl and add the yeast to it and mix. Form a well into which you pour the water, milk, orange essence, sugar, oil and vanilla. Mix all the ingredients and transfer onto a floured surface.
Knead a smooth and elastic dough, by working with it for at least 10 minutes. Butter it and return it to the bowl for about 1 hour until it has tripled in size (wrapped in a clean tea towel or plastic wrap).
If the room is very warm, 30-40 minutes may be enough, but if it is cold - it is best to let it rise for at least 2 hours.
Knead again briefly and divide it into 8 balls, roll out each one slightly and put jam filling in the middle if you like, if not you can sprinkle with a little sugar. Fold in the edges, so that it forms a smooth ball when you flip it.
Place in a tray onto baking paper and cover again with plastic wrap or a towel, but so that it does not touch the buns, also bearing in mind that they will rise.
Leave them to rise again until they triple in volume.
Mix the sugar, oil, water and rum essence for the sugar glaze. Heat gently in the microwave to melt the sugar.
Spread the buns generously with this mixture, preferably using a silicone kitchen brush - it is the gentlest and will ensure that the puffed buns, which are delicate, will not flatten from touch or pressure. Sprinkle with more sugar if you like - and sesame seeds.
Place them in an oven heated to 370°F (190°C) for about 25 minutes or until golden brown.
Cool the finished buns on a wire rack.
The Vegan Sweet Buns are ready.
